This is not so much travel hacking as just brilliant planning, but Michelle Higgins in the New York Times consulted chefs on the best food to pack and eat while on a plane to avoid buying food on discount airline flights.

Freeze it. That’s how the chef Josh Capon of Lure Fishbar manages to bring shrimp cocktail onboard. He freezes the shrimp and packs them in a plastic container, along with separate two-ounce to-go cups of sauce that can clear security… Freezing your food the night before can also make perishable items like cheese and meats last longer. Just be sure to season the food more heavily than you normally would, recommends Melissa d’Arabian, the host of Food Network’s “Ten Dollar Dinners,” since your taste buds are duller at 30,000 feet…

…For a hot meal, Ms. d’Arabian recommends packing cooked whole grain pasta, which tends to hold its shape better than softer pastas under the duress of travel, Parmesan cheese in a separate plastic bag and some chopped cherry tomatoes or other vegetables. “And then here’s my trick,” she said, “I ask the flight attendant for half a cup of tea water. I pour it over my pasta, close it up and let it sit for a minute or two and drain it back into the cup. Now my pasta is warm.” Add the veggies and cheese and you’ve got a real meal in coach.

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